Oil-impervious, water retaining, and flavor-containing coated food articles

ABSTRACT

Described is a reaction flavor-containing and barrier composition-coated macerated meat food article which has the properties of: 
     (x) retention of a substantial amount of water on storage and/or on cooking; 
     (y) substantial imperviousness to the absorption or adsorption of cooking oil on storage and/or on cooking; and 
     (z) retention on storage and/or on cooking of substantially all the flavor nuances originally present in the meat; 
     the barrier composition containing starch, methyl cellulose and xanthan gum.

This is a continuation of application Ser. No. 114,697, filed 10/29/87,now abandoned, which is a continuation-in-part of application Ser. No.093,352, filed 09/03/87, now abandoned.

BACKGROUND OF THE INVENTION

This invention relates to oil-impervious, flavor retaining andwater-retaining food articles comprising a porous inner food structureand coated thereon at least one coating which may serve as a moistureand cooking oil barrier and flavor enhancer or replenisher as well as abreading or two coatings; one of which serves as a moisture and oilbarrier (and, optionally, a flavor enhancer or replenisher) and theother of which serves as a breading (and, optionally, containing aflavor enhancer or replenisher) or three coatings, two of which serve asoil and water barrier layers (and, optionally, containing flavorenhancers and/or replenishers) and the third of which serves as abreading layer (optionally, containing the flavor enhancer orreplenisher or flavor precursors).

The need for food articles, particularly macerated proteinaceous foodarticles such as hamburgers, chicken patties and turkey patties andmacerated farinaceous food articles such as falafel balls and friedground vegetable patties being produced in such a manner so that they donot lose a substantial amount of their original water and flavor valueson cooking and so that they do not absorb or adsorb substantial amountsof oil on contact with cooking oil particularly during cooking and thenon storage is well known in the food art.

Furthermore, the need for a breaded food article having such propertiesis also well known in the food art.

PCT International Patent Publication WO 87/03453 published on Jun. 18,1987 assigned to the Wisconsin Alumini Research Foundation entitled"Edible Film Barrier Resistant To Water Vapor Transfer" discloses anedible film for retarding water transfer among components of amulticomponent food product. The film disclosed includes base filmhaving a hydrophilic polymer layer and a base film lipid layer. The basefilm lipid layer has a hydrophobic surface presented away from thehydrophilic polymer layer. An additional lipid layer is laminated to thehydrophobic surface of the base film lipid layer. Specifically disclosedare edible film barrier materials that can be used to stabilize watervapor pressure and moisture gradients existing between individualcomponents of a multicomponent food product, e.g., unfrozen pizza andfruit pies.

Furthermore, U.S. Pat. No. 3,248,232 (Krijewski assigned to the DowChemical Company) entitled "Method of Coating Frozen Meat" describes amethod of packaging frozen meat products for the purpose of shieldingthe meat while thawing against adulteration from extractable oleaginousadditive materials leached from organic, thermoplastic, resinouspackaging films enveloping the same. The Krijewski method comprises thesteps of (i) freezing the meat product; (ii) applying a prime, edible,barrier coating composition composed essentially of an aqueous solutionof an edible barrier material selected from the group of materialsconsisting of (a) tapioca starch (b) corn starch (c) sodium oleate (d)sodium stearate (e) hydroxypropylmethylcellulose ether having an averagemethoxyl content within the range of from 27 to 29% and an averagehydroxy propoxyl content within the range of from 4 to 7.5% (f)hydroxypropylmethylcellulose ether having an average methoxyl contentwithin the range of from 19 to 24% and an average hydroxypropoxylcontent within the range of 4 to 12% mixtures of (e) and (f), (g)pectinic acid amide having an average methoxyl content of from 3.5 to5.0% (b) a sodium salt of carboxymethylcellulose having a degree ofcellulose hydroxyl substitution of from 0.65 to 0.95 and a viscosity asa 2% aqueous solution at 20° C. of from 300 to 600 centipoises, as athin continuous coating of from 3 to 10 mils covering the exposedsurfaces of the frozen meat product, the barrier coating compositionbeing solidifiable at the temperature of the surface of the frozen meatproduct at the time of application thereon; (iii) solidifying thecontinuous coating and (iv) enveloping the frozen barrier coated meatproduct in an outer casing of a packaging composition for frozen meatproducts consisting of a suitably adherent, moisture impervious,protective organic thermoplastic resinous packaging film having theprincipal film forming component thereof selected from the groupconsisting of ethylcellulose, polyethylene, polyvinyl chloride, SARAN®,cellulose acetate, cellulose acetate butyrate and polypropylene.

U.S. Pat. No. 3,527,646 (Schieck, et al assigned to AmericanMaize-Products Company entitled "METHOD OF COATING FOODS WITHPRE-GELATINIZED STARCH" relates to a method of coating foods with anedible amorphous film containing a pregelatinized starch as theessential ingredient. The process of U.S. Pat. No. 3,527,646 includesthe steps of: (1) providing a small quantity of moisture on the surfaceof the food to be coated if dry starch powder will not adhere thereto;(2) applying a dry powder containing one or more pregelatinized starchmaterials as a major ingredient to the premoistened surface of the food;(3) moistening the layer of powder applied to the food in a limitedmanner to form a continuous colloidal suspension on the food surface,and (4) drying the suspension of powder to form an amorphous flexiblefilm on the surface of the food to provide the coating. It is statedtherein that the pregelatinized starch may be formed from a modifiedstarch, a starch derivative or a high amylose starch derivative.

Indeed, the entire prior art concerning batter and breading issummarized (up to 1983) in the publication entitled "Batter andBreading" edited by Darrel R. Suderman and Frank E. Cunningham andpublished by the AVI Publishing Company, Inc. of Westport, Conn. in1983.

Publications on substituted cellulose derivatives including alkoxycellulose derivatives, hydroxy alkoxy cellulose derivatives and acyloxycellulose derivatives including those having the structures: ##STR1##including the publication by Dow Chemical Company of Midland, Mich.entitled "METHOCEL®/Product Information" indicates that such productsbecause they are insoluble in oil "reduce oil absorption" for potatoproducts and "reduce oil absorption" and "maintain moist texture" forbatters including breadings (reference: Dow Chemical Publicationentitled "METHOCEL® Food Gums" published in 1980 by the Dow ChemicalCompany). In addition, the Dow Publication entitled "METHOCEL"publication 192-608-78 indicates benefits for METHOCEL® for "friedfoods" including batters and potato products at page 4 thereof, thusly:

    ______________________________________                                                       Premium                                                        Food           METHOCEL      % Typical                                        Products       Product       Use Levels                                       ______________________________________                                        Fried Foods    A4M           0.3-0.8                                          Batters        A 15-L-V                                                       Potato products              1% solution                                      French fries   A4M           as dipping                                                                    solution                                         Extruded fries K100-LV       0.3-0.5                                          ______________________________________                                    

Indeed, a recipe for a "No-Egg Batter", at page 5 of the 1980 MethocelGum Publication is set forth as follows:

    ______________________________________                                        Ingredients       Percent by Weight                                           ______________________________________                                        Flour             25.0                                                        Baking Powder     0.7                                                         Salt              0.7                                                         METHOCEL (2% solution)                                                                          11.0                                                        F50-LV Premium or                                                             K 100-LV Premium                                                              Milk              51.6                                                        Vegetable Oil     11.0                                                        ______________________________________                                    

By the same token, a publication of the "Kelco Company" used as an acidin marketing Kelco KELXAN® Industrial Grade Xanthan Gum having thestructure: ##STR2## wherein M is an alkali metal such as sodium,potassium, or an alkali earth metal such as calcium states that suchproducts have a use "for the scientific control of water in many of theprepared foods we eat and drink as well any multitude of industrialprocesses and products".

A gelled food product which can be formed of meat or fish in chopped orgranulate form is shown in Trilling, et al, U.S. Pat. No. 4,436,759.Binders are mentioned in U.S. Pat. No. 4,436,749 including starches andcellulosic materials. However, the binder is incorporated throughout thechopped food product in order to bind the product together.

A matrix formed of cellulose which has embedded therein fluid materialis shown in Cilek, et al, U.S. Pat. No. 4,163,703.

Nakatsuka, et al, U.S. Pat. No. 4,076,846 discloses a composition whichcan contain starch and a cellulose material as well as a proteinmaterial, water and a lubricant (column 3, lines 60-63) which is used asa film or packaging material for various food products. Typically, themoldable and extrudable edible material is used for the packaging ofvarious food and drug items that are intended to be introduced into coldor hot water without being unwrapped. There is no disclosure in U.S.Pat. No. 4,076,846 of coating a fish or meat product for the purpose ofsealing in moisture or to seal out oil during the frying or heatingstep.

Frito-Lay, Inc., European Patent Application 222,601 corresponding toU.S. application for Letters Patent, Ser. No. 796,213 filed on Nov. 8,1985 discloses a thermostable edible creme composition comprising acolloidal dispersion containing 50-90 weight percent corn syrup, 2-6weight percent modified starch selected from pre-gelatinized andnon-gelatinized starches, 0.5-4 weight percent hydrocolloid and 0.1-5weight percent albumin with a water activity of the composition being0.7 or less. The method for producing the thermostable edible cremecomposition is claimed therein comprising dispersing a hydrocolloid incorn syrup to form a colloidal dispersion, dispersing a modified starchand albumin in the dispersion, aerating the disperation and cooking it.

The corn syrup in European Application 222,601 has a D.E. value of24-70. It is It is indicated therein that, preferably, the syrup is ahigh fructose corn syrup. The preferable hydrocolloids listed arecarrageenan, guar gum, alginate, xanthan gum, methylcellulose andcarboxymethylcellulose. It is further indicated therein that preferredstarches are modified non-gelatinized cold water hydratable starches andnon-gelatinized starches having a Brabender viscosity of 100-500Brabender units at 95° C. With respect to uses of the products ofEuropean Application 222,601 it is indicated that the composition may beused as a filling material in a shelf-stable, comestible product such aslayered pastry having alternating layers of pastry and filling. It isfurther indicated that since the composition has low water activity,only small amounts of water migrate out of the composition. It isfurther indicated that when used as a filling material, the pastrybecomes less soggy and that the composition is thermostable at bakingtemperatures and may be added to the dough prior to baking and that thecomposition has a creamy texture and a long shelf life.

Nothing in the prior art implicitly or explicitly, however, disclosesthe oil impervious, water retaining and flavor retaining food articlehaving a porous inner food structure and one or more barrier/breadingcoatings thereon of our invention or processes for preparing same orapparatus for carrying out such processes.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a partial cut-away perspective view of a food article of ourinvention wherein the porous inner food structure is first coated with abreading and the breading surface is coated with a barrier layer.

FIG. 2 is a side elevation view of the food article of FIG. 1 takenalong line 2--2.

FIG. 3 is a cut-away side elevation view of another embodiment of a foodarticle of our invention wherein the inner food structure is firstcoated with a barrier layer and then coated with a breading layer.

FIG. 4A is a cut-away side elevation view of another embodiment of afood article of our invention where the barrier substance and the porousinner food structure are combined and the porous inner foodstructure/barrier composition is coated with a breading.

FIG. 4B is a cut-away side elevation view of another embodiment of afood article of our invention wherein the porous inner food structuremay or may not be combined with the barrier composition and the innerfood structure is then coated with a breading/barrier coatingcomposition.

FIG. 4C is a cut-away side elevation view of another embodiment of afood article of our invention wherein the porous inner food structure iscoated with a first barrier layer; the first barrier layer is coatedwith a breading layer; and the breading layer is coated with a secondbarrier layer.

FIG. 4D is a cut-away side elevation view of another embodiment of thefood article of our invention wherein the porous inner food structure iscombined with a barrier composition; the porous inner food structure iscoated with a barrier layer; the barrier layer is coated with a breadinglayer; and the breading layer is in turn coated with a second barrierlayer.

FIG. 4E is a cut-away elevation view of another embodiment of the foodarticle of our invention wherein the porous inner food structure iscoated with a proteinaceous/barrier layer which also serves as a"breading" layer.

FIG. 5A is a block flow diagram setting forth in schematic form aprocess of our invention for preparing the food article of ourinvention, the steps including optional frying steps.

FIG. 5B is another embodiment of the process of our invention forpreparing the food article of our invention without the optional fryingsteps.

FIG. 6 is a cross-section schematic diagram of a theoretical model ofphysical adhesion of barrier layer and breading to poultry skin;representing a blow-up of a cross sectional area of a food article ofour invention (a modification of FIG. 4.6 on page 38 of the book:"BATTER AND BREADING", edited by Darrel R. Suderman and Frank E.Cunningham and published by the AVI Publishing Company of Westport,Conn.).

FIG. 7 is a schematic cut-away cross section view of a theoretical modelof physical adhesion of barrier layer and breading to poultry skin withcuticle and is a modification of FIG. 4.7 set forth on page 38 of thebook "BATTER AND BREADING" edited by Darrel R. Suderman and Frank E.Cunningham and published by AVI Publishing Company, Inc.

FIG. 8 is a schematic diagram of a breading/barrier layer coatingmachine of our invention showing the basic apparatus needed in coatingthe breading and barrier layer on the food article of our invention. Itis a modification of FIG. 10.12 of the book "BATTER AND BREADING" cited,supra.

FIG. 9 is a schematic elevation diagram of another embodiment of theapparatus of our invention setting forth a recirculation system used inrunning non-free-flowing breadings taken together with barrier layersfor the food article of our invention. It is a modification of FIG.10.18 on page 144 of the book "BATTER AND BREADING" cited, supra.

FIG. 10 is a schematic cut-away elevation diagram of another apparatusof our invention used in producing the food article of our invention andalso used in carrying out the process of our invention. It is anarrangement of star rollers on a tempura batter/barrier layer applicatoronto the food article of our invention. It is a modification of FIG.10.9 on page 133 of the text "BATTER AND BREADING" cited, supra.

FIG. 11 is a schematic process flow chart illustrating four basiccoating systems for coating batter and barrier layer(s) onto the porousinner food structure of our invention to produce the food article of ourinvention. It is a modification of FIG. 10.3 on page 125 of the book"BATTER AND BREADING" cited, supra.

FIG. 12 sets forth a schematic block flow diagram for the production ofbreaded onion rings having thereon a barrier layer of our invention. Itis a modification of FIG. 6.1 of the book "BATTER AND BREADING" cited,supra.

FIG. 13 sets forth an isometric and line layout showing a flip predusterand a batter-breading/barrier coating machine, an embodiment of theapparatus of our invention. It is a modification of FIG. 10.1 of thebook "BATTER AND BREADING" cited, supra.

FIG. 13A is the line layout of the apparatus of FIG. 13.

FIG. 13B is the isometric layout of the apparatus of FIG. 13.

FIG. 14 is an isometric and line layout illustrating a therefore of ourinvention. It is a modification of FIG. 10.4 of the book "BATTER ANDBREADING" cited, supra.

FIG. 14A is the line layout of the apparatus of FIG. 14.

FIG. 14B is the isometric layout of the apparatus of FIG. 14.

SUMMARY OF THE INVENTION

Our invention covers oil-impervious, flavor retaining, flavor-enhancing,flavor replenishing and water-retaining food articles, a process forpreparing same and apparatus for carrying out the process.

More specifically, our invention covers food articles of manufacturewhich may be shaped food articles or pre-cut food articles including abreading and barrier layer or coating (at least one) whereby the foodarticle is rendered essentially oil impervious on contact with a cookingoil and whereby retention of a substantial quantity of water and flavororiginally contained in the food structure occurs.

More specifically, our invention covers a food article of manufacturehaving:

(1) a porous inner food structure comprising water and a proteinaceousand/or a farinaceous foodstuff and, optionally, one or more flavorcompositions, flavor precursors and/or flavor enhancers F₀ compatiblewith all flavor compositions, flavor precursors and/or flavor enhancershereinafter denoted as F₁, F₂, F₃, F₄, F₅ and F₆ if present in thearticle;

(2) a first outer surface contiguous with an integral part of saidporous inner food structure; and

(3) fixedly coated on the entirety of said first outer surface, in thealternative:

(i) a first breading/barrier coating having a second outer surfacecomprising an intimate admixture of flour, a starch polysaccharide, asubstituted cellulose selected from the group consisting of lower alkoxycelluloses, hydroxy lower alkoxy celluloses and acyloxy celluloses, anda gum and, optionally, one or more flavoring compositions, flavorprecursors and/or flavor enhancers referred herein to as F₁ compatiblewith the flavor compositions and/or flavorings produced from the flavorprecursors and/or flavor enhancers of the porous inner food structureand any other flavors F₂, F₃, F₄, F₅ and/or F₆ present at any otherlocations of the food article; or

(ii) a breading coating having a third outer surface comprising flourand, optionally, one or more flavor precursors, flavoring compositionsand/or flavor enhancers referred to herein as F₂, compatible with theflavor compositions, flavors produced from flavor precursors and/orflavor enhancers F₀ of the porous inner food structure and any otherflavor compositions, flavor enhancers and/or flavor compositionsproduced from flavor precursors F₁, F₃, F₄, F₅ and/or F₆, present at anyother locations of the food article; or

(iii) a first barrier coating having a fourth outer surface comprisingan intimate admixture of a starch polysaccharide, a substitutedcellulose selected from the group consisting of lower alkoxy celluloses,hydroxy lower alkoxy celluloses and acyloxy celluloses, and a gum; and,optionally, one or more flavor precursors, one or more flavoringcompositions and/or one or more flavor enhancers referred to herein asF₃ compatible with flavoring compositions, flavoring compositionsproduced from flavor precursors and/or flavor enhancers F₀ of the porousinner food structure and any other flavor compositions, flavor enhancersand/or flavor compositions produced from flavor precursors F₁, F₂, F₄,F₅ and F₆, present at any other locations of the food article; or

(iv) a second breading/barrier coating having a fifth outer surfacecomprising an intimate admixture of (a) a proteinaceous foodstuffcontaining a fat and/or edible polyol polyester, (b) a starchpolysaccharide, (c) a substituted cellulose selected from the groupconsisting of lower alkoxy celluloses, hydroxy lower alkoxy cellulosesand acyloxy celluloses and (d) a gum; and (e) optionally, one or moreflavoring compositions, flavor precursors and/or flavor enhancersreferred to herein as F₄, compatible with flavoring compositions, flavorenhancers and/or flavor compositions produced from flavor precursors F₀of the porous inner food structure and any other flavor compositions,flavor enhancers and/or flavor compositions produced from flavorprecursors F₁, F₂, F₃, F₅ and/or F₆, present at any other locations ofthe food article; and

(4) fixedly coated on the entirety of said second outer surface and/orsaid third outer surface, a second barrier coating comprising anintimate admixture of a starch polysaccharide, a substituted celluloseselected from the group consisting of lower alkoxy celluloses, hydroxylower alkoxy celluloses and acyloxy celluloses and a gum, and,optionally, one or more flavor compositions, flavor precursors and/orflavor enhancers F₅ compatible with all of the flavor compositions,flavor compositions produced from the flavor precursors, and/or flavorenhancers F₁, F₂, F₃, F₄ and F₆ and F₀ if present in the article; orfixedly coated on the entirety of said fourth outer surface, a breadingcoating having a sixth outer surface comprising flour and, optionally,one or more flavor compositions, flavor precursors and/or flavorenhancers F₆ compatible with any or all of the flavor compositions,flavor compositions produced from flavor precursors and/or flavorenhancers F₁, F₂, F₃, F₄, F₅ and F₀ if present in the article,

with the proviso that at least an efficacious quantity of at least oneof F₀, F₁, F₂, F₃, F₄, F₅ and/or F₆ is initially present in saidarticle, said food article having the properties of:

(x) retention of a substantial quantity of the water originallycontained in said porous inner food structure on storage and/or oncooking;

(y) substantial imperviousness to the absorption or adsorption ofcooking oil into said porous inner food structure when said food articleis contacted with cooking oil on storage and/or on cooking; and

(z) retention of the original flavor properties of the porous inner foodstructure on storage and/or on cooking.

The foregoing food article includes but is not limited to food articlesshown in FIGS. 1, 2, 3, 4A, 4B, 4C, 4D, 4E, 6 and 7 described in detail,infra.

Thus, the food article of our invention as shown in FIG. 1 can be ashaped flavored proteinaceous food article of manufacture having (i) anouter surface and (ii) a porous inner structure which comprises aprotein containing material and, optionally, a flavor enhancer and/orflavor composition and/or flavor precursors capable of forming a flavorcomposition compatible with the original flavor of the proteincontaining material; and coated on the outer surface of the proteincontaining material a breading coating having a breading coating surfaceand comprising flour and, optionally, a flavor or flavor enhancer orflavor precursor capable of forming a flavor compatible with the flavorof the porous inner structure; and coated on the breading coatingsurface a second coating composition which is a barrier layer and whichis substantially impermeable to water which would ordinarily diffuseoutward from the food article and cooking oil which would diffuse inwardwhen the food article is immersed in cooking oil at temperatures in therange of up to about 400°F.; with the barrier layer comprising a starchpolysaccharide in intimate admixture with a substituted celluloseselected from the group consisting of lower alkoxy celluloses, hydroxylower alkoxy celluloses and acyloxy celluloses and a gum such as guargum or xanthan gum.

The proteinaceous material can be of course substituted with afarinaceous material or the porous inner structure can be a mixture ofproteinaceous and farinaceous materials such as a mixture of groundchickpeas and ground beef or a mixture of ground beef, ground onion andground chickpeas. Indeed, the inner porous structure need not bemacerated but instead can be a material such as chicken meat or beef asillustrated in FIGS. 6 and 7. Furthermore, the porous inner structuremay be a potato slice or an onion slice or slices of onion and beefadherent to one another, for example.

Alternatively, the food article of our invention can have a first porousinner structure which comprises a protein containing material and/or afarinaceous material having an outer surface and, optionally, containinga flavor composition, and/or flavor enhancer and/or precursors forformation of a flavor composition when the article is cooked; and coatedon the outer surface a barrier layer having a second outer surfacecomprising an intimate admixture of a starch polysaccharide, asubstituted cellulose selected from the group consisting of lower alkoxycelluloses, hydroxy lower alkoxy celluloses and acyloxy celluloses and agum such as xanthan gum or guar gum and, optionally, containing a flavorcomposition, and/or flavor enhancer and/or precursors for formation of aflavor composition when the article is cooked. Coated on the secondouter layer of the barrier layer is a breading layer comprising flourand, optionally, containing a flavor composition, and/or flavor enhancerand/or precursors for formation of a flavor composition when the articleis cooked and if desired, other breading ingredients, as set forth,infra.

In the alternative, the food article of manufacture of our invention(for example, that shown in FIG. 4A) can consist of a porous innerstructure comprising a protein containing material and/or a farinaceousmaterial intimately admixed with the "barrier" substance of ourinvention, to wit: A starch polysaccharide, a substituted celluloseselected from the group consisting of lower alkoxy celluloses, hydroxylower alkoxy celluloses and acyloxy celluloses and a gum such as xanthangum or guar gum and, optionally, containing a flavor composition, and/orflavor enhancer and/or precursors for formation of a flavor compositionwhen the article is cooked. Coated on the outer surface of the porousinner food structure in substantial entirety is the breading layercontaining flour and other optional ingredients, e.g., egg yolk and,optionally, containing a flavor composition, and/or flavor enhancerand/or precursors for formation of a flavor composition when the articleis cooked.

A variation of this food article is one as shown in FIG. 4B wherein thebreading layer also contains barrier composition comprising a starchpolysaccharide, a substituted cellulose selected from the groupconsisting of lower alkoxy celluloses, hydroxy lower alkoxy cellulosesand acyloxy celluloses and a gum such as guar gum or xanthan gum orcombinations thereof and, optionally, containing a flavor composition,and/or flavor enhancer and/or precursors for formation of a flavorcomposition when the article is cooked.

In the alternative, the porous inner food structure as shown in FIG. 4Cmay be coated with a barrier composition comprising an intimateadmixture of a starch polysaccharide, a substituted cellulose selectedfrom the group consisting of lower alkoxy celluloses, hydroxy loweralkoxy celluloses and acyloxy celluloses and a gum such as guar gum orxanthan gum and, optionally, containing a flavor composition, and/orflavor enhancer and/or precursors for formation of a flavor compositionwhen the article is cooked; which, in turn, is coated with a breadinglayer and, optionally, containing a flavor composition, and/or flavorenhancer and/or precursors for formation of a flavor composition whenthe article is cooked (which may or may not include barrier composition)which, in turn, is coated on its entire surface with an additionalbarrier layer also comprising a starch polysaccharide, a substitutedcellulose selected from the group consisting of lower alkoxy celluloses,hydroxy lower alkoxy celluloses and acyloxy celluloses and, optionally,containing a flavor composition, and/or flavor enhancer and/orprecursors for formation of a flavor composition when the article iscooked. The inner porous structure which may be proteinaceous and/orfarinaceous may, if desired, also contain a barrier compositioncomprising a starch polysaccharide, a substituted cellulose selectedfrom the group consisting of lower alkoxy celluloses, hydroxy loweralkoxy celluloses and acyloxy celluloses and a gum such as guar gum orxanthan gum and, optionally, containing a flavor composition, and/orflavor enhancer and/or precursors for formation of a flavor compositionwhen the article is cooked. The embodiment of our invention wherein thethree coatings surround the proteinaceous and/or farinaceous foodstuffcontaining barrier composition is shown in FIG. 4D.

Still another embodiment of our invention involves the coating of aporous inner food structure which may be farinaceous or proteinaceous orboth with a mixture of (a) a proteinaceous foodstuff containing a fatand/or an edible polyolpolyester; (b) a starch polysaccharide; (c) asubstituted cellulose selected from the group consisting of lower alkoxycelluloses, hydroxy lower alkoxy celluloses and acyloxy celluloses and(d) a gum such as xanthan gum or gum arabic (e) and, optionally,containing a flavor composition, and/or flavor enhancer and/orprecursors for formation of a flavor composition when the article iscooked. On cooking, the outer proteinaceous/barrier layer having theabove formulation also becomes a "breading" layer and has surprisinglybeen found to have the properties of:

(x) retention of a substantial quantity of the water originallycontained in the porous inner proteinaceous food structure or porousinner farinaceous food structure on storage and/or on cooking;

(y) substantial imperviousness to the absorption or adsorption ofcooking oil into the porous inner food structure when the food articleis contacted with cooking oil on storage and/or in cooking; and

(z) retention of the original flavor properties of the porous inner foodstructure on storage and/or on cooking.

The gum used in the barrier coating may be xanthan gum, carrageenan gum,gum tragacanth, karaya gum, guar gum, locust bean gum or the like. Thexanthan gum has the structure: ##STR3## wherein n is indicative ofrepeating units and M represents sodium, potassium and/or 1/2 calcium(the calcium ion being attracted to two repeating monomeric units asindicated above). Examples of xanthan gum are the KELTROL® of xanthangums, e.g., KELTRO®F produced by the Kelco Organization of Okmulgee,Okla. The place of the aforementioned gum such as xanthan gum or inaddition to the forementioned gums such as xanthan gum, microcrystallinecellulose and Furcellaran may be utilized.

The cellulose derivative in the barrier layer or in the barriercomposition may be an alkoxy cellulose such as methycellulose having thestructure: ##STR4## for example, METHOCEL®A produced by the Dow ChemicalCompany of Midland, Mich.) wherein n represents a repeating monomericunit; hydroxylpropylcellulose having the structure: ##STR5## wherein nrepresents a repeating monomeric unit, for example, METHOCEL®E,METHOCEL®F, METHOCEL®J or METHOCEL®K produced by the Dow ChemicalCompany of Midland, Mich. or KLUCEL® produced by the HerculesCorporation of Wilmington, Del.; or hydroxybutylmethylcellulose havingthe structure: ##STR6## for example, METHOCEL®HB produced by the DowChemical Company of Midland, Mich. (wherein n represents a repeatingmonomeric unit). The number "n" in the foregoing cellulose derivatives'structures is a function of the particular viscosity (and thus,molecular weight) of the polymer used. The range of viscosity incentipoises may vary from about 10 up to about 100,000 and even higher.Other cellulose derivatives may be used are acyloxy celluloses such ascarboxy-methylcellulose. The substances "hydroxypropylmethylcellulose"and "hydroxybutylmethylcellulose" are herein also termed "hydroxy loweralkyl celluloses".

The starch derivatives that can be used in the barrier layer may bemodified or non-modified starches. More specifically, starch productscan be used which contain a large amount, e.g., 50% more of so-calledamylose having a linear configuration, such as high-amylose corn starch,fractionated amylose or the like. A starch containing higher percentagesof amylose is useable in the barrier layer of our invention, unlike thestarches used in U.S. Pat. No. 4,076,846, for example. However, thestarch materials found to be useable in said U.S. Pat. No. 4,076,846 arealso useable in our invention. These starch materials generally includevarious common type starches obtained from grain, potatoes, edibleroots, etc. such as corn starch, wheat starch, potato starch, tapiocastarch and the like which generally contain 50% by weight or less byamylose. Special type starches are also useable in the practice of ourinvention which contain 10% or less of amylose such as waxy corn starchand glutinous rice starch used further in combination with high amylosestarches. Furthermore, so-called unmodified treated starches such asalpha-starch and dextrin may also be used. High amylose starchescontaining more than 50% by weight of amylose are generally special cornstarch materials derived from an improved corn variety. The high amylosestarch can be replaced by a so-called fractionated amylose containing90% by weight or more of amylose which is obtained from common-typestarches such as potato starch by fractionation or replaced by a mixtureof fractionated amylose and other common-type starches. In addition,edible modified starch materials can be used in our invention includingcarboxymethyl starch, hydroxyethyl starch, hydroxypropyl starch, methylstarch, ethyl starch, methylhydroxyethyl starch, ethylhydroxypropylstarch, starch phosphate and the like.

Other starch products include instant thickened starch produced frompre-gelled starch/maltodextrin products as disclosed in the July 1987issue of "Food Processing" on page 68, for example, INSTA STARCH®manufactured by Zumbro Incorporated, Route 1, Box 83, Hayfield, Minn.55940.

As stated, supra, one of the embodiments of our invention may include apolyolpolyester. Such materials are polyol fatty acid polyesters such assucrose polyesters as described in U.S. Pat. No. 3,600,186 issued onAug. 17, 1971; U.S. Pat. No. 3,954,976 issued on May 4, 1976; U.S. Pat.No. 4,241,054 issued on Dec. 23, 1980; U.S. Pat. No. 4,264,583 issued onApr. 28, 1981; and European Application 132,941 published on Feb. 13,1985 the specifications for which are incorporated by reference herein.Thus, European Application 132,941 describes the synthesis of higherpolyol fatty acid polyesters using carbonate catalysts and includes thedisclosure of sucrose fatty acid polyesters.

The gum used in the barrier layer or barrier composition of ourinvention can also be prepared according to state of the art methodssuch as that described in European Patent Application 207,032 publishedon Dec. 30, 1986 and abstracted at Chemical Abstracts, Volume 107, 1987,at No. 38351f. The disclosure of published European Application 207,032is incorporated herein by reference. The teachings of this applicationgiving rise to a guar gum flour can easily be incorporated into ourinvention and the guar gum flour thus produced according to theteachings of application 207,032 can be used as one of the "gums" of ourinvention in the barrier layer of our invention. European Application207,032 relates to a process for preparing a product comprising guar gumpresent in the form of particles and possessing a sustained swelling inan aqueous suspension whereby guar gum flour is produced with a solutionconsisting of water:solvent in the relationship of 60:40 up to 0:100 andcomprising a compound of the group consisting of film forming fattyacids, film forming polymers and ethycellulose whereby the solvent is anorganic solvent having the ability in dissolving the organic filmforming compounds while creating particles or glomerates having a sizeof less than 3 mm but substantially above 0.5 mm. The guar gum flour iswetted with 28.5 kg water/isopropenyl azeotropic mixture (12:88) inwhich 0.18 kilograms ethylcelluloses dissolved. The guar flour ismoisturized in a wet mixture, then fluidized bed-dried to less than 8%water and the fraction of desired particle size (0.5-3.0 mm) is sievedoff.

The barrier layer or barrier composition of our invention can alsocontain alginates such as those alginates containing alpha-1,4 linkedL-guluronic acid units having the structure: ##STR7## beta-1,4 linkedD-mannuronic acid units having the structure: ##STR8## and alpha-1,4linked D- galacturonic acid units having the structure: Such alginatesmay also be present in the form of calcium-algin complexes as describedby Messina and Pate in "Food Enginnering", April 1966, in the articleentitled "Ingredient Cuts Heat Process Time/La Choy Foods' AlginThickening System Keeps Product Consistency Low For Efficient Retorting,Permits Viscosity Increase After Processing". Sodium alginate, per se,or potassium alginate can also be used in the barrier coating and/orbarrier composition of our invention.

The barrier layer and/or barrier compositions of our invention can alsocontain proteinaceous substances such as milk proteins including alpha,beta and gamma cascins, and sodium and potassium cascinate.

In addition to the foregoing ingredients, the barrier layer or barriercomposition of our invention may also contain salts and other flavoringmaterials to improve the overall flavor of the food article ofmanufacture of our invention.

Thus, salts such as sodium chloride and salt compositions such as thoseset forth in U.S. Pat. No. 4,514,431 issued on Apr. 30, 1985 comprising:

(a) from about 0.25 up to about 0.80 mole percent of lactic acid and/ora lactate salt;

(b) from 0 up to about 0.09 percent on a dry basis of glycolic acid or aglycolate salt;

(c) from 0 up to about 10.0 mole percent on a dry basis of a magnesiumsalt;

(d) from about 6 mole percent up to about 50 mole percent on a dry basisof a phosphate and/or a monoacid phosphate and/or a diacid phosphateand/or phosphoric acid taken alone or taken further together with atleast one tripolyphosphate; pryophosphate or polymetaphosphate;

(e) from 0 mole percent up to about 40 mole percent on a dry basis of asodium salt;

(f) from about 8 mole percent up to about 50 mole percent on a dry basisof a potassium salt;

(g) from about 0.3 mole percent up to about 16 mole percent on a drybasis of a chloride;

(h) from 0 mole percent up to about 30 mole percent on a dry basis of acarbonate and/or a bicarbonate and/or carbonic acid;

(j) from 0 mole percent up to about 2.0 mole percent on a dry basis of amonobasic glutamate and/or a dibasic glutamate and/or glutamic acid; and

(k) from 0 up to about 0.6 mole percent on a dry basis of a calcium salt

may be utilized. The disclosure of U.S. Pat. No. 4,514,431 isincorporated herein by reference.

By the same token, salts as set forth in U.S. Pat. No. 4,258,072 issuedon Mar. 24, 1981; U.S. Pat. No. 4,216,244 issued on Aug. 5, 1980; U.S.Pat. No. 4,216,244; U.S. Pat. No. 4,066,793 issued on Jan. 3, 1978 allinclude salt compositions useful in the practice of our invention.Furthermore, Yamada, German Offenlegungsschrift No. 3 144 166; FrenchPatent No. 2493681 and Japan Published Application J57/079860 discloseseasoning compositions which are useful in the practice of our inventionand which may be either:

(i)

15.21 weight percent magnesium chloride;

3-10 weight percent magnesium sulfate;

2-4 weight percent potassium chloride;

0.2-0.5 weight percent magnesium bromide; and

2-7 weight percent sodium chloride; or

(ii)

15-21 weight percent magnesium chloride;

6-9 weight percent magnesium sulfate;

2-4 weight percent potassium chloride;

0.2-0.4 weight percent magnesium bromide;

2-6 weight percent sodium chloride; and

0.1-21 weight percent calcium salt.

Furthermore, other salts as disclosed in Japan Patent J81/022311 whichdiscloses a synergistic "seasoning" composition containing monosodiumglutamate, a nucleic acid type tasting compound, sodium chloride,succinic acid salt and at least one other sodium salt. The "seasoning"is composed of:

(i) monosodium glutamate;

(ii) nucleic acid-type tasting substance such as disodiuminosine-5'-monophosphate and/or disodium guanosine-5'-monophosphate;

(iii) sodium chloride;

(iv) succinic acid and/or sodium succinate; and

(v) consisting of monosodium furmarate, trisodium citrate, monosodiumlactate, calcium lactate, disodium malate, disodium tartarate, sodiumascorbate and monosodium aspartate

may also be used in the practice of our invention.

Other salts which may be used are disclosed in Japan PublishedApplication J82/0223; U.S. Pat. No. 3,821,368; Japan Patent J82/00777issued on Jan. 7, 1982 and U.S. Pat. No. 4,332,823 and U.S. Pat. No.4,340,614 issued on Jul. 20, 1982 the disclosures of which are allincorporated by reference herein.

Flavor materials which are useful in the practice of our invention whichmay be included in the barrier layer or barrier composition and/or anyother parts of the article of our invention are those, for example,which are disclosed in U.S. Pat. No. 4,311,720 issued on Jan. 19, 1982(incorporated by reference herein) as well as the poultry flavorcompositions disclosed in U.S. Pat. No. 3,394,017 issued on Jul. 23,1968 (incorporated by reference herein) and the meat flavor compositionsdisclosed in U.S. Pat. No. 3,394,015 issued on Jul. 23, 1968 thespecification of which is incorporated by reference herein. Thus,particularly useful in the practice of our invention is a productproduced according to a process comprising or reacting a mixtureconsisting essentially of protein hydrolysate and a sulfur containingcompound selected from the group consisting of a sulfur containing aminoacid, a lower alkyl mercaptan, a lower alkyl sulfide, a lower alkyldisulfide, hydrogen sulfide and an inorganic sulfur compound such assodium sulfide or sodium sulfhydrate. Organic sulfur compounds useful inthe production of such flavor are cysteine, cystine or methionine, forexample.

Other flavor substances useful in the practice of our invention are setforth in the following patents which are incorporated by referenceherein:

U.S. Pat. No. 4,076,852 issued on Feb. 28, 1978.

U.S. Pat. No. 4,081,565 issued on Mar. 28, 1978.

U.S. Pat. No. 4,594,254 issued on Jun. 10, 1986.

U.S. Pat. No. 4,663,476 issued on May 5, 1987.

U.S. Pat. No. 4,631,194 issued on Dec. 23, 1986.

U.S. Pat. No. 4,515,967 issued on May 7, 1985.

U.S. Pat. No. 3,684,809 issued on Aug. 15, 1972.

U.S. Pat. No. 3,686,177 issued on Aug. 22, 1972.

Flavor precursor compositions useful in the practice of our inventionare compositions such as those exemplified (prior to producing theactual flavor) in U.S. Pat. No. 4,081,565 issued on Mar. 28, 1978 andU.S. Pat. No. 4,076,852 issued on Feb. 28, 1978 the specifications forwhich are incorporated by reference herein. Thus, the flavor precursorsmay be:

(i) a meat enzymatic digest;

(ii) a sulfur compound such as cysteine or torene;

(iii) thiamine and/or a thiazol alkanol;

(iv) other free amino acids and/or polypeptides; and

(v) a monosaccharide and/or a disaccharide such as sucrose and/or apolysaccharide.

In addition, other flavor precursor compositions can be used, forexample, flavor precursor compositions set forth in U.S. Pat. No.3,394,017 (thiamine and a mixture of amino acids); U.S. Pat. No.3,519,437 (thiamine and 2-aminoethane sulfonic acid); U.S. Pat. No.3,532,514 (cysteine sugar and a fatty acid material); U.S. Pat. No.3,645,753 (enzymatic digest of meat extract, hydrolzyed vegetableprotein and yeast autolysate; U.S. Pat. No. 3,394,015 (sulfur-containingcompound such as cysteine and a hydrolyzed vegetable protein) (sugarfree); U.S. Pat. No. 3,394,016 (thiamine and an aliphatic carboxylicacid); German Offenlegungsschrift 1932800 (hydrogen sulfide and a4-hydroxy-2,3-dihydrofuran-3-one; U.S. Pat. No. 2,918,376 (a fishprotein hydrolyzate and cysteine); U.S. Pat. No. 2,887,387 (a fishprotein hydrolyzate and a saccharide). All of the aforementioned patentsand Offenlegungsschrift are herewith incorporated by reference herein.

Flavor enhancers which may be used in conjunction with theaforementioned flavor materials and/or flavor precursor materials are,for example, tetraalkyl pyrazines, for example, 2,3,5,6-tetramethylpyrazine.

In addition, other carbohydrates may be used in the composition for thebarrier layer(s) and/or barrier compositions of our invention such asdextrose monohydrate (for example, CERELOSE®2001.

With respect to the barrier layer and/or barrier composition of ourinvention the weight ratios of starch:gum:cellulose derivative may varyfrom about 8 (starch:1(gum):10 (cellulose derivative) up to about 200(starch):1(gum):20 (cellulose derivative).

The concentration of salt or salt composition in the barrier film and/orbarrier composition of our invention may vary from about 0.1% by weightup to about 10% by weight of the composition.

The concentration of cellulose derivative in the barrier layer and/orbarrier composition of our invention may vary from about 5% by weight ofthe composition up to about 70% of the composition.

The concentration of gum in the barrier layer and/or barrier compositionof our invention may vary from about 0.1% up to about 4% by weight ofthe composition.

The concentration of starch in the barrier coating and/or barriercomposition of our invention may vary from about 20% up to about 85% byweight of the composition.

When desired, the concentration of carbohydrates such as dextrosemonohydrate in the barrier coating and/or barrier composition of ourinvention may vary from about 0 up to about 1% by weight of thecomposition.

When it is desired to be used the alginate, e.g., sodium alginateconcentration in the barrier layer and/or barrier composition of ourinvention may vary from about 0 up to about 15% by weight of thecomposition.

When desired, the case in derivative, e.g., sodium caseinateconcentration in the barrier layer and/or barrier composition of ourinvention may vary from about 0 up to about 25% by weight of thecomposition.

The breading/batter layer used in the practice of our invention (asillustrated in the embodiments of FIGS. 1, 2, 3, 4A, 4B, 4C, 4D, 6 and 7all contain flour and may, if desired, contain other standardbreading/batter ingredients, to wit:

salts;

carbohydrates; and

eggs.

The flour ingredients may be, for example, wheat flour, bleached or notbleached; corn flour and the like.

The salt ingredients may be sodium chloride, monosodium glutamate, orany salt such as those set forth in U.S. Pat. No. 4,514,431 issued onApr. 30, 1985 comprising:

(a) from about 0.25 up to about 0.80 mole percent of lactic acid and/ora lactate salt;

(b) from 0 up to about 0.09 percent on a dry basis of glycolic acid or aglycolate salt;

(c) from 0 up to about 10.1 mole percent on a dry basis of a magnesiumsalt;

(d) from about 6 mole percent up to about 50 mole percent on a dry basisof a phosphate and/or a monoacid phosphate and/or a diacid phosphateand/or phosphoric acid taken alone or taken further together with atleast one tripolyphosphate; pyrophosphate or polymetaphosphate;

(e) from 0 mole percent up to about 40 mole percent on a dry basis of asodium salt;

(f) from about 8 mole percent up to about 50 mole percent on a dry basisof a potassium salt;

(g) from about 0.3 mole percent up to about 16 mole percent on a drybasis of a chloride;

(h) from 0 mole percent up to about 30 mole percent on a dry basis of acarbonate and/or a bicarbonate and/or carbonic acid;

(j) from 0 mole percent up to about 20 mole percent on a dry basis of amonobasic glutamate and/or a dibasic glutamic and/or glutamic acid; and

(k) from 0 up to about 0.6 mole percent on a dry basis of a calcium salt

or may be any of the salts as disclosed in the following U.S. Pat. No.:

4,258,072

4,216,244

4,066,793

3,821,368

4,332,823

4,340,614

all incorporated by reference herein.

Examples of batters useful in the practice of our invention are those ofthe product: "4 Turkey Patties" marketed by the Empire Kosher PoultryInc. of Mifflintown, Pa. 17059 or "OUR BEST® "4 Breaded Veal & BeefPatties" marketed by GSN Enterprises of Andover, Mass. 01810.

The breading/batter formulation may also contain such materials ascornmeal, sodium acid pyrophosphate, sodium bicarbonate, sugar,dextrose, sodium alginate and other alginates, soy flour, spices,oleoresin paprika and nonfat dry milk; as well as other ingredients wellknown to those having ordinary skill in the art and disclosed in thebook "Batter & Breading" cited, supra, the disclosure of which isincorporated by reference herein.

For the purposes of our invention, when using the above-exemplifiedbreading/batters, the weight ratio of flour:whole eggs may vary fromabout 5:95 down to about 95:5 with a preferred weight ratio offlour:whole eggs being in the range of from about 40:60 down to about60:40.

On a water-free basis it is preferred that the weight ratio ofbatter/breading:barrier layer and/or barrier composition be in the rangeof from about 20:80 down to about 80:20 down with a preferred ratio ofbatter/breading:barrier layer/barrier composition being in the range offrom about 1.80:1 down to about 1:1.

When an article such as that illustrated in FIG. 4E is prepared, theratio of proteinaceous substance:barrier composition (indicated byreference numeral 320 in FIG. 4E) may vary from about 10:1 down to about1:1 with a preferred ratio of proteinaceous substance (containingfat):barrier composition being between 10:1 and 8:1 (a weight ratio). Itis also preferred that the ratio of fat or polyol polyester:barriercomposition be in the range of from about 5:1 down to about 1:1.

With reference to the proteinaceous and/or farinaceous inner foodstructure of our invention, such inner food structure may be, forexample:

(i) macerated turkey meat;

(ii) macerated chicken meat;

(iii) macerated beef;

(iv) macerated veal;

(v) macerated pork;

(vi) macerated lamb;

(vii) macerated ham;

(viii) macerated fish meat;

(ix) macerated soy protein;

(x) turkey meat or turkey parts;

(xi) chicken meat or chicken parts;

(xii) beef chunks;

(xiii) veal chunks;

(xiv) pork chunks;

(xv) lamb chunks;

(xvi) ham chunks;

(xvii) fish chunks;

(xviii) bean curd;

(xix) onion rings;

(xx) potato wedges;

(xxi) sliced potatoes;

(xxii) shrimp;

(xxiii) clams (with split-half shell or without shell);

(xxiv) sliced squash; and

(xxv) mixtures of any of (i)-(ix) with ground vegetables such as groundgarlic or ground onion and/or ground scallion.

Examples of other proteinaceous and/or farinaceous porous inner foodstructures are those forth in U.S. Pat. No. 4,681,758 issued on Jul. 21,1987 assigned to Phillips Petroleum Company of Bartlesville, Okla., thespecification for which is incorporated herein by reference. U.S. Pat.No. 4,681,758 discloses a shaped flavored beefy aroma article ofmanufacture having a textured outer surface and a porous inner structurewhich comprises in the range of 5-50 weight percent of a proteincontaining material (e.g., beef) and in the range of 50%-95% by weightof a polymeric material.

The specification of U.S. Pat. No. 4,681,758 is incorporated herein byreference. Also as an example for use in conjunction with the article ofour invention are the extruded foodstuffs of U.S. Pat. No. 4,670,270issued on Jun. 2, 1987 (Germino, et al) disclosing an extruded foodstuffhaving a moisture resistant composition consisting essentially ofalkaline metal salts of stearic acid where the extruded food product hasa total amount of stearate which is between 2 and 8% by weight. It isdisclosed in U.S. Pat. No. 4,670,270 that on heating the stearate formsa substantial continuous film matrix within the food which retards theabsorption of moisture and retains the original texture of the coatedfood in the presence of moisture. The specification of U.S. Pat. No.4,670,270 is incorporated by reference herein.

DETAILED DESCRIPTION OF THE DRAWINGS

Referring to FIGS. 1 and 2, each of FIGS. 1 and 2 discloses a shapedflavored proteinaceous food article of manufacture having (i) a porousinner structure comprising a protein containing material such as groundbeef which may and preferably is admixed with ground onion and garlic aswell as egg yolk; and having (ii) an outer surface; the porous innerstructure being indicated by reference numeral 12; and (iii) a firstouter surface and coated on the first outer surface (iv) a breadingcoating indicated by reference numeral 14 having a breading coatingsurface, such breading coating comprising, for example, flavoringcomposition and/or a flavor precursor and/or a flavor enhancer and flourand whole eggs as indicated, supra; and (v) the breading coating havinga second outer surface and coated on the breading coating surface asecond coating composition (the barrier layer) indicated by referencenumeral 16, the barrier layer being substantially impermeable to waterand cooking oil at temperatures in the range of up to about 500° F. andcomprising a starch polysaccharide (such as high amylose starch) inintimate admixture with a cellulose derivative selected from the groupconsisting of lower alkoxy celluloses, hydroxy lower alkoxy cellulosesand acyloxy celluloses indicated by reference numeral 16 and having anouter surface 18.

FIG. 3 representing a schematic cross section diagram of anotherembodiment of an article of our shaped flavored proteinaceous foodarticle such as a hamburger having (i) a porous inner structure whichcomprises a protein containing material indicated by reference numeral31, for example, ground beef mixed with garlic and egg yolk; coated by(ii) a barrier layer indicated by reference numeral 32 comprising amixture of a flavoring composition and/or a flavor precursor and/or aflavor enhancer and a starch polysaccharide in intimate admixture withthe substituted cellulose and a gum and coated thereon a breading layerindicated by reference numeral 33 The barrier layer causes the overallarticle to be substantially impermeable to water and cooking oil attemperatures in the range of up to about 500° F. as described, supra.

The flavoring or flavoring precursor or flavor enhancer is of such anature and is present in such a concentration and quantity as to "lockin" the "original flavor" of the proteinaceous substance presentimmediately after initial preparation (e.g., admixing ground onion orgarlic with ground beef).

FIG. 4A sets forth a cut-away schematic cross section of another articleof our invention, a shaped flavored proteinaceous food article ofmanufacture having (i) a porous inner structure which comprises aprotein containing material such as ground beef intimately admixed withonion and, further, intimately admixed with a barrier compositioncomprising an intimate admixture of a starch polysaccharide, asubstituted cellulose and a gum as described, supra, and indicated byreference numeral 42; coated on the proteinaceous substance/barriercomposition is a breading coating as described, supra, indicated byreference numeral 41 containing one or more flavor enhancers and/orflavoring compositions and/or flavor enhancers. The article issubstantially impermeable to water and cooking oil at temperatures inthe range of up to about 500° F. and has excellent original flavorretention properties (referring to the original flavor of theprotein-containing material). Thus, the food article has the propertiesof:

(x) retention of a substantial quantity of the water originallycontained in the porous inner food structure 42 on storage and/or oncooking;

(y) substantial imperviousness to the absorption or adsorption ofcooking oil into the porous inner food structure 42 when the foodarticle indicated in FIG. 4A is contacted with cooking oil on storageand/on cooking even at temperatures up to 500° F.; and

(z) retention of the original flavor properties of the porous inner foodstructure on storage and/or on cooking.

FIG. 4B is a cut-away elevation schematic diagram of another embodimentof a food article of our invention wherein the proteinaceous foodstuffand/or the farinaceous foodstuff indicated by reference numeral 314 isadmixed with the barrier composition comprising the admixture of starchpolysaccharide, substituted cellulose and gum as well as the flavorenhancer, flavor precursors and/or flavoring compositions, and coated onthe porous inner food structure is a breading/barrier layer containingthe ingredients of the breading, e.g., flour and egg yolk and alsocontaining the ingredients of the barrier composition critical to theoperation of our invention; namely (i) the flavor composition and/or theflavor enhancer composition and/or the flavor precursor composition;(ii) the starch polysacchride; (iii) the substituted cellulose and (iv)the gum as described, supra with the breading/barrier layer beingindicated by reference numeral 313.

FIG. 4C is a cut-away side elevation schematic diagram of anotherembodiment of the food article of our invention wherein the porous innerfood structure which may be proteinaceous and/or a farinaceous foodstuffsuch as a mixture of ground beef and onion (indicated by referencenumeral 318 is coated with a barrier layer indicated by referencenumeral 317). The barrier layer 317 is further coated with the breadinglayer (e.g., mixture of flour and egg yolk) indicated by referencenumeral 316. The breading layer is further coated with the barrier layerindicated by reference numeral 315 which is an admixture of a starchpolysaccharide, a substituted cellulose and a gum as described, supra.One, two or all of the aforementioned layers contains one or more flavorcompositions and/or one or more flavor precursors and/or one or moreflavor enhancers enabling the original flavor nuances of the article asit is originally prepared to be retained.

FIG. 4D is a cut-away side elevation schematic diagram of anotherembodiment of the food article of our invention wherein the porous innerfood structure which may be a proteinaceous and/or a farinaceousfoodstuff such as a mixture of ground beef and onion is further admixedwith the barrier composition, the starch polysaccharide admixed with asubstituted cellulose and a gum and is indicated by reference numeral310. The meat/barrier porous inner food structure is further coated withbarrier layer 311 comprising the starch polysaccharide, the substitutedcellulose and gum and, optionally, one or more flavor compositions, oneor more flavor enhancers and/or one or more flavor precursors andbarrier coating 311 is further coated with breading layer 309 (e.g.,flour and egg yolk and, optionally, one or more flavor compositions, oneor more flavor enhancers and/or one or more flavor precursors) which isfurther coated with barrier layer 312 which comprises the starchpolysaccharide, the substituted cellulose and gum and, optionally, oneor more flavor compositions, one or more flavor enhancers and/or one ormore flavor precursors. Indeed, the processes for preparing sucharticles as shown in FIG. 4D vary and are described, infra, in thesection entitled "Detailed Description of Process and Apparatus"(infra).

FIG. 4E sets a cut-away side elevation schematic diagram of anotherembodiment of the food article of manufacture of our invention whereinthe porous inner food structure comprising a proteinaceous and/orfarinaceous foodstuff such as ground beef admixed with chopped onionindicated by reference numeral 321 (optionally, containing at least oneflavor composition, at least one flavor enhancer and/or flavorprecursors) is coated with a fatty proteinaceous substance/barriercomposition (optionally, containing at least one flavor composition, atleast one flavor enhancer and/or flavor precursors), for example, amixture of fatty beef or a mixture of beef and sucrose polyester withthe barrier composition of our invention, namely, a starchpolysaccharide, substituted cellulose and gum admixture and flavorprecursor mixture, e.g., the mixture of cysteine thiamine and HVP (inproportions indicated in the prior art, e.g., U.S. Pat. No. 3,394,015)indicated by reference numeral 320. On frying or cooking, themeat/barrier layer containing flavor precursors, and/or flavor enhancersand/or flavors, 320 forms into a "batter/breading/barrier/flavor"coating acting as both a breading and barrier and flavor retaining layerwhich has the properties of:

(x) acting as a breading;

(y) retention of a substantial quantity of water originally contained inthe porous inner food structure on storage and/or on cooking;

(z) substantial imperviousness to the absorption or adsorption ofcooking oil into the porous inner food structure when the food articleis contacted with cooking oil on storage and/or on cooking; and

(w) substantial retention of the original flavor of the proteinaceouscomposition and enhancement of the flavor of the proteinaceouscomposition prior to processing.

FIG. 6 is a theoretical model of the physical adhesion of the breadingindicated by reference numeral 66 and barrier coating indicated byreference numeral 69 to poultry skin without the cuticle, indicated byreference numeral 64. The model features are dermis indicated byreference numeral 64; stratum germinativum indicated by referencenumeral 65; breading coating matrix indicated by reference numeral 66,coating ground substance, e.g., breading and bread crumbs indicated byreference numeral 61; coating particles indicated by reference numeral62; primary binding forces indicated by reference numeral 63A, 63B and63C (using arrows) and secondary binding forces.

FIG. 7 is a schematic diagram of a theoretical model of physicaladhesion of the barrier and breading to poultry skin with cuticle. Thepoultry skin is indicated by reference numerals 76 and 77. The barriercoating is indicated by reference numeral 72 and the breading coating isindicated by reference numeral 79. The model features are dermisindicated by reference numeral 76; stratum germinativum indicated byreference numeral 77; stratum corneum indicated by reference numeral 78;coating matrix including bread crumbs indicated by reference numeral 79;coating ground substance indicated by reference numeral 71; coatingparticles indicated by reference numeral 72; primary binding forcesindicated by reference numerals 73A and 73B; and secondary bindingforces indicated by reference numerals 74A, 74B and 75 using arrows.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

FIGS. 5A, 5B, 8, 9, 10, 11, 12, 13 and 14 set forth process flowdiagrams and apparatus diagrams used in creation of the food articles ofour invention.

In carrying out the process of our invention, a porous inner foodstructure comprising water and a proteinaceous and/or a farinaceousfoodstuff is first provided (e.g., the formation of a ground turkey orground fish or ground beef pattie or the provision of an onion ringpreviously seasoned, for example. Optionally, flavor precursors, flavorcompositions and/or flavor enhancers may be added.

The resulting product may be gently heated or may be kept in its rawstate.

The resulting product may then be coated with a breading and batter,e.g., flour and egg yolk with bread crumbs or it may be coated firstwith the barrier composition comprising the admixture of a starchpolysaccharide, a substituted cellulose and a gum, optionally,containing one or more flavor compositions, and/or one or more flavorprecursors and/or one or more flavor enhancers. The resulting coatedproduct may then be heated to cooking temperature, e.g., 250°-400° F.and retained at that cooking temperature for a period of time from about1 minute up to about 10 minutes or it may not be cooked and may besimply further coated with an additional breading and/or barriercomposition optionally "phrase"; and the final product may be cooked attemperatures in the range of 250° F. up to about 500° F.; or theresulting product may be further coated with a barrier compositionand/or breading composition and finally cooked at temperatures in therange of 250°-500° F. for a period of time of from about 5 minutes up toabout 15 minutes or it may be cooked in a microwave oven for lesserperiods of time using higher amounts of microwave energy.

In the alternative, the provision of the porous inner proteinaceousand/or farinaceous food structure, e.g., 321 in FIG. 4E is coated with apre-mix of proteinaceous, fatty barrier substance, optionally,containing one or more flavor compositions, and/or one or more flavorprecursors and/or one or more flavor enhancers and then cooked in eithera microwave oven or otherwise (using prior art cooking operations)whereby the breadings/batter/barrier layer is created to produce thearticle of FIG. 4E.

Referring then to FIG. 5A, proteinaceous or farinaceous foodstuff isprovided at 50 and macerated at location 51 and then blended withseasonings from location 53 at location 52 and then compacted intopatties at locations 54 and then coated at location 56 with breadingand/or barrier composition from location 55. The resulting coatedcompacted proteinaceous or farinaceous foodstuff is then fried ormicrowaved at location 57 and the fried or microwaved pattie is thencoated again with a breading and/or barrier film from location 59 thecoating carried out at location 58. The resulting doubly coated pattieis then reheated via microwave or frying at location 590 and marketed orstored at location 591.

FIG. 5B indicates the same process as FIG. 5A except that is it withoutthe frying process steps and omits the frying or microwaving atlocations 57 and 590.

Referring to FIG. 11, FIG. 11 shows four basic types ofbatter/breading/barrier layer coating processes for the coating ofporous inner food structures comprising proteinaceous and/or farinaceousfoodstuffs, to wit: The single line process indicated by referencenumeral 110; the tandum line process indicated by reference numeral 120;the tempora or batter-fry process indicated by reference numeral 130 andthe tempora-Japanese process indicated by reference numeral 140.

In reference-to the single line process 110 the porous inner foodstructure is provided at reference numeral 111 with a dry season coatingat reference numeral 112 and a pre-dust (optional) at location 113followed by the batter/bread coating at reference numeral 114 followedby the optional frying step at reference numeral 115 followed by thebarrier coating step at reference numeral 116 followed by the fryingstep at reference numeral 117 followed by the freezing/packing stepindicated by reference numeral 150.

The tandem line process 120 shows the provision of the porous inner foodstructure at reference numeral 121 followed by the dry season coating atreference numeral 122 followed by the pre-dust (optional) operation atreference numeral 123 followed by the batter/breading coating atreference numeral 124 followed by a second batter/breading coating atreference numeral 125 followed by an optional frying step at referencenumeral 126 followed by the barrier coating step at reference numeral127 followed by the frying step at reference numeral 128 followed by thefreezing and packing step at reference numeral 150.

The tempura or batter fry line process 130 shows the provision of theporous inner food structure at reference numeral 131 followed by the wetseasoning coating step at reference numeral 132 followed by the pre-duststep at reference numeral 133 followed by the batter or tempuraapplication step at reference numeral 134 followed by the specialtempura style frying step at reference numeral 135 followed by thebarrier coating step at reference numeral 136 followed by the fryingstep at reference numeral 137 followed by the freezing and packing stepat reference numeral 150.

The tempura-Japanese process 140 is indicated by reference numerals140-150 inclusive and begins with the provision of the porous inner foodstructure at reference numeral 141 followed by the dry seasoning coatingat reference numeral 142 followed by the pre-dust step at referencenumeral 143 followed by tempura applicators step at reference numeral144 followed by the special Japanese breading applicator step atreference numeral 145 followed by the frying step at reference numeral146 followed by the barrier coating step at reference numeral 147followed by the frying step at reference numeral 148 followed by thefreezing and packing step at reference numeral 150.

FIG. 12 sets forth a process flow diagram for the creation of friedonion rings, another embodiment of our invention. Top and butt onionsare provided at reference numeral 160 (with waste at 161) and outerskins are peeled at reference numeral 162 (with waste at referencenumeral 163). The onions are sliced at reference numeral 164 (with wasteat 165). The ring separation is indicated at reference numeral 166 (withwaste at reference numeral 167). The coating application for thebreading and batter is indicated at reference numeral 168. The rawbreaded rings are then coated from location 170 with barrier layer andpre-fried rings 170 are pre-fried at location 175; blast-frozen atreference numeral 176 and coated with barrier layer at reference numeral177. The pre-fried rings are packaged at location 178, cased at location179 and placed in a holding freezer at location 180. The raw breadedrings 169 are packaged at location 171; blast-frozen at location 172;cased at location 173 and placed in holding freezer at location 174.

FIGS. 8, 9, 10, 13 and 14 set forth schematic diagrams of apparatus usedfor the production of the articles of our invention.

FIG. 8 sets forth a schematic diagram of a breading/barrier coatingmachine showing the basic principal of breading flow/recirculation.

Free-flowing chute 80 is operated with vertical screw flighting 81 inconnection with provision of breading or breading and barriercomposition mixture (containing, in addition, one or more flavorcompositions and/or one or more flavor precursors and/or one or moreflavor enhancers) indicated by reference numeral 89. Breading top layer84 or breading/barrier top layer 84 is coated on the inner porous foodstructure being breaded and coated 85 located on breader and coatingbelt 87 operated using cross feed screw 83 which carries the breadingand barrier coating composition across the breader/coater to thevertical screw. The operation of the apparatus is carried out using beltvibrators 86. Reference numeral 82 refers to the breading/barrier layerbottom layer.

FIG. 9 illustrates a recirculation system used in runningnon-free-flowing breading/barrier coating compositions (containing, inaddition, one or more flavor compositions and/or one or more flavorprecursors and/or one or more flavor enhancers). Areas of the machinerestrict the movement of the material.

Thus, breading/barrier coating indicated by reference numeral 100 isprovided through sifter/conveyor 93 and non-free-flow hopper 94 usinghopper feed screw 95 and spreader screw 96. The breading/barrier layercomposition moves on to hopper top flow belt 91 using cross feed screw97. Reference numeral 99 indicates the feed hopper of the apparatus andreference numeral 98 indicates the level glide discharge conveyor.

FIG. 10 sets forth an arrangement of Star Rollers on a tempura/barrierlayer applicator.

Reference numeral 101 indicates the tempura batter/barrier layer belt.Reference numeral 102 represents the 4 Star Roll Transfer used to feedthe fire. Reference numeral 103 indicates the fryer top submerger belt.Reference numeral 104 represents the fryer oil level. Reference numeral105 represents the fryer infeed conveyor belt. Reference numeral 106represents the fryer main conveyor belt.

FIG. 13 is an isometric (FIG. 13B) and line layout (FIG. 13A) showing aflip preduster and a batter-breading/barrier layer machine useful inproducing the articles of our invention. The line layout is indicated ingeneral by reference numeral 200. The isometric layout is indicated byreference numeral 205 (in general). With respect to FIG. 13A the breaderand coater is indicated by reference numeral 201 and with respect toFIG. 13B the breader and coated is indicated by reference numeral 206.With reference to FIG. 13A, the batter is indicated as being applied atreference numeral 202 and the predust operation is indicated at location203. The flip preduster in FIG. 13B is indicated by reference numeral207 and the infeed conveyor is indicated by reference numeral 204 inFIG. 13A and is indicated by reference numeral 208 in FIG. 13B.

FIG. 14 sets forth an isometric (FIG. 14B) and line layout (FIG. 14A)illustrating a batter/barrier layer fry process The application of thehot oil filter is indicated by reference numeral 303 in FIG. 14B. Thetempura style frier is indicated by reference numeral 300 in FIG. 14Aand is indicated by reference numeral 304 in FIG. 14B. The tempuraapplicator is indicated by reference number 301 in FIG. 14A and isindicated by reference numeral 305 in FIG. 14B. The batter and breaderand barrier layer coater setup is indicated by reference numeral 302 inFIG. 14A and is indicated by reference numeral 306 in FIG. 14B.

The following examples are given to illustrate embodiments of ourinvention as it is preferably preferred to practice it. It will beunderstood that these examples are illustrative and the invention is notto be considered as restricted thereto except as indicated in theappended claims.

EXAMPLES I-VII

The following table sets forth mixtures of salts (with each salt givenas a weight percentage) to produce mixed seasonings useful in thepractice of our invention. Each mixture is given as a separate example.Each of the mixtures of each of the examples will be used in examplesfollowing Example XVI.

                  TABLE I                                                         ______________________________________                                        EXAMPLE                                                                       Ingredient  I      II     III  IV   V    VI   VII                             ______________________________________                                        KH.sub.2 PO.sub.4                                                                         --     72.38  73.12                                                                              72.42                                                                              75.62                                                                              --   --                              Lactic Acid 22%                                                                           3.09   2.09   2.11 2.09 2.18 3.0  2.29                            Glycolic Acid 85%                                                                         0.08   0.05   --   --   --   --   --                              Mg.sub.3 (PO.sub.4).sub.2.4H.sub.2 O                                                      10.90  --     --   --   --   --   --                              CaHPO.sub.4.2H.sub.2 O                                                                    0.90   0.61   --   0.61 0.50 0.70 --                              NaCl        5.24   3.54   3.58 3.54 3.70 5.10 15.22                           KCl         0.52   0.35   --   0.35 0.38 0.50 0.38                            Monosodium  2.90   1.96   1.98 1.96 2.06 2.82 2.15                            Glutamate.H.sub.2 O                                                           NaHCO.sub.3 22.02         15.04                                                                              14.90                                                                              15.56                                                                              21.38                                                                              --                              KHCO.sub.3  --     14.89  --   --   --   --   --                              K.sub.2 CO.sub.3                                                                          54.35  --     --   --   --   --   --                              MgCO.sub.3  --     4.13   4.17 4.13 --   --   --                              K.sub.2 HPO.sub.4                                                                         --     --     --   --   --   66.50                                                                              79.24                           Calcium     --     --     --   --   --   --   0.72                            Chloride                                                                      ______________________________________                                    

EXAMPLES VIII-XVI

The following Table II sets forth mixtures of non-sodium containingsalts to produce mixed seasonings useful in the practice of ourinvention. Each mixture is given as a separate example. Each of themixtures of each of the examples will be used in examples following theinstant Examples VIII-XVI:

                                      TABLE II                                    __________________________________________________________________________    EXAMPLE                                                                       Ingredient                                                                             VIII                                                                             IX X  XI XII                                                                              XIII                                                                             XIV                                                                              XV XVI                                          __________________________________________________________________________    KH.sub.2 PO.sub.4                                                                      90.98                                                                            85.94                                                                            89.16                                                                            94.06                                                                            86.61                                                                            92.18                                                                            95.90                                                                            79.24                                                                            93.84                                        Lactic Acid 22%                                                                        2.62                                                                             2.48                                                                             2.57                                                                             4.24                                                                             3.91                                                                             4.16                                                                             2.77                                                                             2.29                                                                             2.71                                         CaHPO.sub.4.2H.sub.2 O                                                                 0.77                                                                             0.72                                                                             0.75                                                                             0.99                                                                             0.91                                                                             0.97                                                                             -- -- --                                           CaCl.sub.2                                                                             -- -- 0.43                                                                             -- -- -- 0.87                                                                             0.72                                                                             0.85                                         KCl      0.44                                                                             3.96                                                                             -- 0.71                                                                             5.75                                                                             0.69                                                                             0.46                                                                             15.60                                                                            0.45                                         MgCO.sub.3                                                                             5.19                                                                             4.90                                                                             5.08                                                                             -- -- -- -- -- --                                           Monopotassium                                                                          -- 2.00                                                                             2.00                                                                             -- 2.82                                                                             2.00                                                                             -- 2.15                                                                             2.15                                         Glutamate.H.sub.2 O                                                           __________________________________________________________________________

The foregoing examples, shown in mole percents of anions, cations andsubstantially nonionic acids (e.g., lactic acid) are set forth in termsof such ions and free acids in Table III below.

                                      TABLE III                                   __________________________________________________________________________    EXAMPLE                                                                       Ingredient                                                                            VIII  IX    X     XI    XII   XIII  XIV   XV    XVI                   __________________________________________________________________________    K.sup.+ 45.3% 45.6% 45.5% 49.30%                                                                              49.3% 49.3% 49.0% 49.2% 49.0%                 H.sub.2 PO.sub.4.sup.-                                                                45.0% 41.6% 44.4% 48.60%                                                                              43.2% 47.9% 48.6% 35.7% 47.8%                 HPO.sub.4.sup.=                                                                       0.3%  0.276%                                                                              0.297%                                                                              0.402%                                                                              0.359%                                                                              0.399%                                                                              --    --    --                    Ca.sup.++                                                                             0.3%  0.277%                                                                              0.297%                                                                              0.722%                                                                              0.359%                                                                              0.399%                                                                              0.545%                                                                              0.401%                                                                              0.515%                Cl.sup.-                                                                              0.398%                                                                              3.5%  0.392%                                                                              0.662%                                                                              5.25% 0.658%                                                                              1.51% 13.61%                                                                              1.49%                 Mg.sup.++                                                                             4.15% 3.84% 4.11% --    --    --    --    --    --                    CO.sub.3.sup.=                                                                        4.15% 3.84% 4.11% --    --    --    --    --    --                    Lactic acid                                                                           0.434%                                                                              0.396%                                                                              0.425%                                                                              --    0.646%                                                                              0.694%                                                                              0.465%                                                                              0.342%                                                                              0.458%                Glutamate ion                                                                         --    0.65% 0.668%                                                                              --    0.942%                                                                              0.696%                                                                              --    0.650%                                                                              0.735%                __________________________________________________________________________

Table IV below sets forth the mole ratio of metal cation (e.g.,potassium ion, calcium ion and magnesium ion) to total moles of anion,cation and free acid, e.g., lactic acid

                                      TABLE IV                                    __________________________________________________________________________    EXAMPLE                                                                       Ingredient                                                                             VIII                                                                              IX X  XI XII                                                                              XIII                                                                             XIV                                                                              XV XVI                                         __________________________________________________________________________    Mole ratio of                                                                          0.498                                                                             0.499                                                                            0.498                                                                            0.497                                                                            0.497                                                                            0.496                                                                            0.495                                                                            0.496                                                                            0.496                                       metal cation:                                                                 anion + cation +                                                              free acids                                                                    __________________________________________________________________________

EXAMPLE XVII

The following ingredients are refluxed for four hours:

    ______________________________________                                        Ingredient         Parts by Weight                                            ______________________________________                                        L-Cysteine hydrochloride                                                                         0.9                                                        Carbohydrate-free vegetable                                                                      30.9                                                       protein hydrolysate                                                           Thiamine hydrochloride                                                                           0.9                                                        Water              67.30                                                      ______________________________________                                    

The resulting mixture is then aged for three days and an aliquot portionis withdrawn and dried. Based on the weight of the dry solid obtained,sufficient gum arabic is added to the batch to provide a compositioncontaining one part by weight of gum arabic. The composition is thenspray-dried.

Ethyl (2-methyl-3-furyl) disulfide is added to the spray-dried materialat the rate of 4 ppm.

The resulting material has a beef liver flavor. To this material isadded, in separate portions, each of the mixed seasonings of any one ofExamples I-XVI at levels of 4%, 8%, 12%, 15% and 25%.

Each of the resulting materials has an excellent "rare" beef liverflavor which will be added to the ground beef patties in examples setforth, infra. Each of the beef patties has an excellent "cookedliver/rare flavor nuance".

EXAMPLE XVIII

The following ground beef mixture is prepared:

    ______________________________________                                                           Parts                                                      Ingredient         by Weight                                                  ______________________________________                                        Ground beef        200.0                                                      Beef suet          120.0                                                      Ice/NaCl (50:50 mixture)                                                                         200.0                                                      Potato flour       100.0                                                      Anhydrous bread crumbs                                                                           140.0                                                      Dry milk powder    20.0                                                       Standard spice flavor                                                                            10.0                                                       containing:                                                                   Oil of cumin       1.6                                                        Oil of mustard     3.3                                                        Oil of celery      3.3                                                        Oil of ginger      5.2                                                        Oil of cloves      14.3                                                       Oil of coriander   17.6                                                       Oil of pimenta berries                                                                           22.0                                                       Oil of black pepper                                                                              43.0                                                       Oleoresin capsicum 373.0                                                      Oil of nutmeg      500.0                                                      ______________________________________                                    

To portions of the above mixture, 0.02% by weight of each of theflavor/salt formulations of Example XVII is added (at the level of 5parts by weight).

The resultant beef patties are then used as the inner porous proteinstructures for the following Examples XIX, XX and XXI.

EXAMPLE XIX

Into a 2 liter reaction vessel equipped with heater is placed 500 gramsof water. The water is heated to 190° F. and 40 grams of METHOCEL®A15-LYand 1.0 grams of KELTROL® xanthan gum is added with stirring.

METHOCEL®A15-LV is a methylcellulose composition manufactured by DowChemical Company of Midland, Mich. 48674 containing 97% methycellulose;2% water and 1% sodium chloride. KELTRO® xanthan gum manufactured by theKeltrol Corporation of Okmulgee, Okla. 30 Grams of "CRISP FILM®",amylose corn starch manufactured by National Starch & ChemicalCorporation, Food Products Division of Finderne Avenue, P.O. Box 6500,Bridgewater, N.J. 08807 is then added to the resulting mixture. Theresulting product is stirred and 234 grams of cold water together with30 grams of Benesol 15, a modified starch manufactured by NationalStarch & Chemical Corporation, Food Products Division. It is a coarselyground, pre-cooked tapioca starch and is used to aid in the dispersionof the product. While stirring at 190° F., 234 grams of water is added.The resulting mixture is then cooled to room temperature and 80 grams offlour and 85 grams of whole eggs are added to the mixture. The entiremixture is then used to coat each of the porous inner food structures ofExample XVIII. The product is cooked until it is brown on both sides (ata temperature of approximately 350° F. (frying temperature). Theresulting products are all substantially impervious on additionalheating to cooking oil and retain substantially all of their moistureinternally.

EXAMPLE XX

Into a 2 liter vessel equipped with stirrer, thermometer and heatingmantle is placed 136.8 grams of METHOCEL®A15-LV (methylcellulosecomposition produced by Dow Chemical Company of Midland, Mich. 48674containing 97% methylcellulose, 2% water and 1% sodium chloride); 3.20grams of KELTROL® (xanthan gum) manufactured by Kelco Company ofOkmulgee, Okla., 586.20 grams of CRISP FILM®, Amylose Starchmanufactured by the National Starch & Chemical Corporation, FoodProducts Division; 65.40 grams of "National 78-0104" a coarselypre-cooked tapioca starch; 65.40 grams of "PURE FLO®" a modified foodstarch derived from waxy maize manufactured by the National Starch &Chemical Corporation, Food Products Division; 13.0 grams of the saltmixture of Example I, supra; 65.0 grams of sodium chloride and 65.0grams of CERELOSE®2001. Sufficient water is added to cause the resultingproduct to be coatable onto each of the porous inner food structures ofExample XVIII. The resulting product is then coated onto the porous foodstructures of Example XVIII at a level of 1:10 weight:weight of barriercoating composition:porous inner food structure.

The resulting product is fried for a period of 20 minutes in an ovenoperating at 375° F. At the end of the 20 minute period, the resultingcoated product is cooled and a batter is prepared containing 15 parts byweight of corn flour; 30 parts by weight of bleached wheat flour; 14parts by weight of potato flour; 15 parts by weight of dextrose; 40parts by weight of whole eggs; and 40 parts by weight of bread crumbs.The relayer coated porous inner food structure in its entirety. Theweight ratio of breading:barrier-coated porous inner food structure is2:10. The batter/breading coating also contains 60 parts by weight ofwater. The resulting batter-coated product is then baked at atemperature of 450° F. in a toaster oven for a period of 18 minutes.

Each of the resulting produces has the properties of:

(a) retention of a substantial quantity of the water originallycontained in each of the porous inner food structures notwithstandingthe two cooking cycles; and

(b) substantial imperviousness to absorption or adsorption of cookingoil into the porous inner food structure when the resulting articles areeach cooked further with cooking oil beyond the cooking steps set forthin the instant example, supra.

EXAMPLE XXI Part I

Into a 15 kelo steam is placed 8,000 grams of water at room temperature.The water is heated to 195° F. and then 1,200 grams of METHOCEL®5-LV isdispersed in the water using an agitator. The METHOCEL®5-LV is dispersedthoroughly. The resulting mixture is held for further processing in PartIII, infra;

Part II

Into a 1 gallon blender is placed 3,000 grams of water at roomtemperature. 300 Grams of salt flour and 24 grams of keltrol (xanthangum) is dispersed thoroughly into the water with agitation. To theresulting mixture CERELOSE®2001 (300 grams) is added with stirring.(CERELOSE®2001 is dextrose monohydrate). To the mixture 150.0 grams ofthe salt of Example II, supra is added and dispersed by means of strongagitation.

The mixture of the instant Part II is also held to be used in Part III,infra.

Part III

Into a 30 liter tank is placed 11,176 grams of water at roomtemperature. The agitator is turned on and operated at 90% of itsmaximum rpm.

A blend of 600 grams of "National 78-0104" (a coarsely ground pre-cookedtapioca starch) and 300 grams of PURE FLO® modified food starch derivedfrom waxy maize) is blended into the water. The resulting product isdispersed thoroughly and blended in order to remove all lumps.

Over a period of 15 minutes, 4,950 grams of CRISP FILM® (a modified highamylose corn starch manufactured by National Starch & ChemicalCorporation) is added and dispersed thoroughly in the resulting mixture.

The entire product produced according to Part II, supra is then added tothe resulting mixture. The resulting mixture is stirred for a period of2 minutes.

The entire product produced according to Part I, supra, is then added tothe resulting mixture with stirring for a period of 2 minutes.

Portions of the resulting mixture are then coated onto each of theporous inner food structures produced according to Example XVIII in aweight ratio of 0.07:10 of barrier coating:porous inner food structure.

To the barrier-coated porous inner food structure a batter containing 60parts by weight of water; 40 parts by weight of whole eggs, 40 parts byweight of corn flour; 40 parts by weight of whole wheat flour; and 40parts by weight of corn flour is placed on the untreated barrier coatedsurface of the porous inner food structures of Example XVIII. The weightratio of batter:coated porous inner food structure in each case is0.6:10. The resulting batter coated-barrier layer coated porous innerfood structures of Example XVIII are then heated in a toaster oven at450° F. for a period of 20 minutes.

Each of the batter coated barrier layer coated porous inner foodstructures thus produced has the properties of:

(x) retention of a substantial quantity of the water originallycontained in the porous inner food structure on further cooking;

(y) substantial imperviousness to the absorption or adsorption ofcooking oil into the porous inner food structure when the each of thefood articles of Example XVIII is contacted with cooking oil on furthercooking beyond the cooking set forth in the instant example.

What is claimed is:
 1. A food article of manufacture having:(1) a porousinner food structure consisting of water and macerated beef or maceratedchicken meat, optionally containing one or more reaction flavorcompositions, reaction flavor precursors and/or reaction flavorenhancers; (2) a first outer surface contiguous with an integral part ofsaid porous inner food structure; and (3) fixedly coated on the entiretyof said first outer surface a composition of matter consisting of:(i)macerated beef or macerated chicken meat; (ii) a fat and/or a polyolpolyester; and (iii) a barrier composition consisting of, in intimateadmixture, a starch, methyl cellulose, xanthan gum, and optionally, oneor more reaction flavor compositions, reaction flavor precursors and/orreaction flavor enhancerswherein at least one of said porous inner foodstructure or said composition of matter fixedly coated on the entiretyof said first outer surface includes at least one reaction flavorcomposition and/or at least one reaction flavor enhancer compositionand/or at least one reaction flavor precursor composition, said foodarticle having the properties of: (x) retention of a substantialquantity of the water originally contained in said porous inner foodstructure on storage and/or on cooking; and (y) substantialimperviousness to the absorption or adsorption of cooking oil into saidporous inner food structure when said food article is contacted withcooking oil on storage and/or on cooking; and (z) retention ofsubstantially all of the flavor nuances originally present in themacerated chicken meat or macerated beef.
 2. A food article ofmanufacture having:(1) a porous inner food structure comprising waterand macerated beef or chicken meat and, optionally, one or more reactionflavor compositions, reaction flavor precursors and/or reaction flavorenhancers F₀ compatible with all reaction flavor compositions, reactionflavor precursors and/or reaction flavor enhancers, hereinafter denotedas F₂, F₃, F₄, F₅ and F₆, as present in the article; (2) a first outersurface contiguous with an integral part of said porous inner foodstructure; and (3) fixedly coated on the entirety of said first outersurface, in the alternative:(i) a first breading/barrier coating havinga second outer surface consisting of an intimate admixture of flour, astarch, methyl cellulose having the structure: ##STR9## wherein nrepresents repeating monomeric units; xanthan gum having the structure:##STR10## wherein M represents sodium, potassium or calcium and n'represents a group of repeating monomeric units and, optionally, one ormore reaction flavor compositions, reaction flavor precursors and/orreaction flavor enhancers F₂ ; and fixedly coated on the entirety ofsaid second outer surface, a first barrier coating consisting of anintimate admixture of a starch, methyl cellulose, xanthan gum and,optionally, one or more reaction flavor compositions, reaction flavorprecursors and/or reaction flavor enhancers F₆ ; (ii) a breading coatinghaving a third outer surface comprising flour and, optionally, one ormore reaction flavor compositions, reaction flavor precursors and/orreaction flavor enhancers F₃ and having the entirety of said third outersurface coated with a second barrier coating consisting of an intimateadmixture of starch, methyl cellulose, xanthan gum and, optionally, oneor more reaction flavor compositions, reaction flavor precursors and/orreaction flavor enhancers F₆ ; (iii) a third barrier coating having afourth outer surface consisting of an intimate admixture of a starch,methyl cellulose, xanthan gum and, optionally, one or more reactionflavor compositions, reaction flavor precursors and/or reaction flavorenhancers F₄ ; and fixedly coated on the entirety of said fourth outersurface a breading coating having a fifth outer surface comprising flourand optionally, one or more reaction flavor compositions, reactionflavor precursors and/or reaction flavor enhancers F₆ ; (iv) a secondbreading/barrier coating having a sixth outer surface consisting of anintimate admixture of (a) macerated beef or macerated chicken meatcontaining a fat and/or edible polyol polyester, (b) a starch, (c)methyl cellulose, (d) xantham gum and (e) optionally one or morereaction flavor compositions, reaction flavor precursors and/or reactionflavor enhancers F₅ ;wherein said food article of manufacture containsat least one of said reaction flavor compositions, reaction flavorprecursors and/or reaction flavor enhancers F₀, F₂, F₃, F₄, F₅ and/orF₆, said food article having the properties of:(x) retention of asubstantial quantity of the water originally contained in said porousinner food structure on storage and/or on cooking; and (y) substantialimperviousness to the absorption or adsorption of cooking oil into saidporous inner food structure when said food article is contacted withcooking oil on storage and/or on cooking; and (z) retention ofsubstantially all of the flavor nuances originally present in themacerated chicken meat or macerated beef.
 3. A shaped flavoredproteinaceous food article of claim 2 having coated on said breadingcoating, a barrier coating composition being substantially impermeableto water and cooking oil up to temperatures in the range of about 500°F. and consisting of starch in intimate admixture with methyl cellulose,xanthan gum and one or more reaction flavor compositions, reactionflavor precursors and/or reaction flavor enhancers F₆.
 4. A shapedflavored proteinaceous food article of manufacture of claim 2 havingcoated on the surface of the porous inner structure a barrier coatingwhich is substantially impermeable to water and cooking oil attemperatures up to about 500° F. and consisting of a starch in intimateadmixture with methyl cellulose, xanthan gum and one or more reactionflavor compositions, reaction flavor precursors and/or reaction flavorenhancers F₂ ; and coated on the surface of said barrier coating, abreading layer comprising flour.
 5. The article of claim 4 whereincoated on the entire surface of the breading layer is a barrier layerconsisting of starch, methyl cellulose, xanthan gum and one or morereaction flavor compositions, reaction flavor precursors and/or reactionflavor enhancers F₄.
 6. The article of claim 5 wherein the porous innerfood structure is macerated beef or macerated chicken meat intimatelyadmixed with a barrier composition which consists of, in intimateadmixture, a starch, methyl cellulose, xanthan gum and one or morereaction flavor compositions, reaction flavor precursors and/or reactionflavor enhancers F₀.
 7. The article of claim 2 wherein the porous innerstructure contains a mixture of a macerated beef or macerated chickenmeat intimately admixed with a barrier substance consisting of starch,methyl cellulose, xanthan gum and one or more reaction flavorcompositions, reaction flavor precursors and/or reaction flavorenhancers F₀ and coated on the surface of the porous inner foodstructure a breading coating comprising flour.
 8. The article of claim 7wherein the breading coating also includes intimately admixed with saidflour a barrier composition consisting of a starch, methyl cellulose,xanthan gum and one or more reaction flavor compositions, reactionflavor precursors and/or reaction flavor enhancers F₃.